Gingerbread People
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Posted by Linda Larsen Dec 11, 2006 |
It's so fun to make Gingerbread People! This most traditional and enduring Christmas cookie recipe. I like to add a bit of almond paste to my dough for a slight almond flavor. The paste also makes the cookies tender.
To pull out all the stops with this recipe, have all kinds of cookie cutters on hand. Make up a double batch of the icing, divide it into bowls and tint it different colors. Red hot candies, sprinkles, candy covered chocolate pieces, and thin licorice will all help you decorate your Gingerbread village to perfection.
Gingerbread People
- 1/3 cup butter
- 3 tablespoons almond paste
- 1/3 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup light molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon baking soda
- 2-3/4 cups flour
In large bowl, combine butter, almond paste, and sugars and beat until combined. Add egg and beat well. Stir in molasses, ginger, cinnamon, and cardamom and beat for 1 minute. Then stir in baking soda and flour until a dough forms. Cover dough and chill in the refrigerator for at least 4 hours.
When ready to bake, preheat oven to 350 degrees F. Line cookie sheets with nonstick silicone liners (for best results) or parchment paper. Sprinkle work surface with a combination of flour and powdered sugar. Lightly roll out half the dough to 1/4" thickness (keep remaining dough refrigerated). Cut out cookies and, using a spatula, place onto prepared cookie sheets. Bake for 9-12 minutes, depending on the cookie sizes. Try to bake all of the same sizes at the same time. Let cool on baking sheets for 2 minutes, then remove to wire racks to cool.
Frosting
- 1/2 cup butter
- 3-4 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons milk
- Food coloring (paste coloring makes the brightest colors)
In medium bowl, beat butter until fluffy. Add 1 cup powdered sugar and vanilla and beat for 1 minute. Alternately add remaining powdered sugar and enough milk to make desired consistency. Divide frosting into 4-6 bowls and tint with food coloring. The paste is very intense; you only need a tiny bit transferred from the jar with a toothpick. Frost and decorate cooled cookies as desired.